Gather two clean pint jars and add one smashed garlic clove, one teaspoon of black peppercorns, one-eighth teaspoon of red pepper flakes, and two fronds of fresh dill to each jar.

Slice the long English cucumbers into spears, chips, or keep them whole if using mini cucumbers, ensuring slices are no thinner than a quarter-inch.

Pack the sliced cucumbers into the prepared jars, leaving some space at the top and adding an extra frond of dill for presentation.

Combine four cups of warm water, half a cup of vinegar, and one tablespoon of salt in a mixing bowl; stir until the salt dissolves.

Pour the brine over the packed cucumbers in the jars, ensuring they are fully submerged and leaving some headspace before sealing the jars.

Refrigerate the jars for 24 to 48 hours for the flavors to meld.